Healthy Eggplant Recipes

Classic spaghetti and meatballs gets a major makeover in this 1-hour main dish recipe! Instead of regular pasta, we opt for low-calorie, low-carb spaghetti squash, and we switch out the beef meatballs with homemade turkey-apple meatballs, which are lower in saturated fat. It's a healthy meal your whole family will enjoy.

Eggplant parmesan is always a special treat, but it's even better served up on a slice of grilled focaccia bread!

Eggs Benedict is a popular choice for breakfast or brunch, but the traditional recipe is high in calories and fat. In this lighter version, we replace the English muffin, Canadian bacon and hollandaise sauce with golden brown, breaded eggplant slices, a chunky Creole sauce and a yogurt-based sauce flavored with lime and mustard.

Tender chunks of eggplant take the place of ground beef or sausage in this vegetarian pasta sauce recipe, which is made in your slow cooker.

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal recipe.

This easy to make, comforting dish will keep you warm on a cold day.

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.

This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.

Classic eggplant Parmesan is filled with cheese, but this vegan version combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets.

Mafalda pasta has a flat shape with ribbon-like edges. It's a good choice for pasta sauces like this one, made from eggplant and sweet peppers, which are roasted and then blended until smooth. Topped with thinly sliced beef and wilted Swiss chard, this is truly a satisfying meal.

Typically, pressed sandwiches are a celebration of many meats. Here, we've opted for grilled eggplant slices, artichokes and arugula to make a satisfying vegetarian version. Giardiniera, a type of Italian relish typically made from bell peppers, celery, carrots, cauliflower, olives, vinegar and spices, perks up the flavors of any sandwich. You can use convenient prepared giardiniera or homemade. Choose a hot or mild version, depending on your preference for heat.

Whole-grain tortillas are filled with grilled vegetables, quickly returned to the grill and then served with a fresh cilantro pesto.

Add lentils to the traditional ratatouille recipe to make it a vegetarian main dish. And because it's made in the slow cooker, it's easy and convenient.

Our version of this classic French stew is the perfect solution for an overflowing garden. Packed with peppers, onions, eggplant, zucchini, tomatoes and basil; this recipe is ready in just 35 minutes and is bursting with flavor.

Chicken drumsticks are marinated in yogurt with curry spices, then baked and served with a creamy coconut sauce with eggplant and brown rice for a taste of India from your kitchen.

Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To fill pasta shells with the cheese mixture, use a spoon that will fit inside each shell without tearing it.

Grilled eggplant slices topped with smoky Gouda cheese and herb-seasoned tomatoes make these vegetarian burgers into a dinner that even meat-lovers would enjoy.

This chicken parmesan is served with multigrain or whole-grain spaghetti. This hearty pasta adds a nutty flavor to this main dish.

We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. If you like, swap halloumi cheese for the tofu for another twist on this combination.

Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek flair.